Egussi Soup Recipe

Prepare proteins

If using raw meat, parboil or fully cook it until tender (about 45–60 minutes for beef/goat, 25–30 minutes for chicken). Reserve 2–3 cups of the cooking stock. If using pre-cooked meat, shred or cut into bite-size pieces.

Soak dried fish (if using)

Rinse dried smoked fish or stockfish, soak in warm water for 10–20 minutes to soften, then flake into pieces, removing bones.

Prepare egusi

If your egusi seeds are whole, grind them to a coarse powder in a spice grinder or food processor. Mix the ground egusi with 1/2 cup of water to make a thick paste (this helps form lumps when you fry it).

Blitz aromatics

Roughly chop the onion. Blend the fresh tomatoes (if using) until smooth. Chop the scallion and mince garlic and ginger.

Heat palm oil and fry egusi

Place a large heavy pot over medium heat. Add the palm oil and heat until shimmering but not smoking. Spoon the egusi paste into the oil in small portions and fry, stirring gently, for about 6–8 minutes until the egusi forms slightly browned lumps and develops a nutty aroma. Be careful to avoid burning; reduce heat if needed.

Sauté aromatics

Push the fried egusi to the sides of the pot (or remove and set aside on a plate if you prefer a cleaner pan). Add the chopped onion to the oil and sauté 3–4 minutes until translucent. Add minced garlic, ginger, and tomato paste; cook 2 minutes until fragrant. Pour in the blended tomatoes and simmer 5 minutes to reduce excess liquid.

Combine stock and seasonings

Add 2 cups of water or reserved meat stock to the pot (add more later if needed). Stir in the bouillon cubes, ground crayfish (if using), scotch bonnet (whole or chopped depending on heat preference), salt, and black pepper. Taste and adjust seasonings carefully—the bouillon contributes saltiness.

Add proteins and simmer

Add the cooked meat and flaked dried fish to the soup. Cover and simmer gently for 10 minutes to allow flavors to meld. If the soup seems too thick, add up to 1–2 more cups of water or stock to reach desired consistency.

Incorporate greens

Stir in the chopped spinach (or chosen greens) and scallion. Cook uncovered 3–5 minutes until greens are wilted but still bright green. If using tougher greens like kale, simmer an extra 5 minutes until tender.

Final adjustments

Taste and adjust seasoning with additional salt, pepper, or bouillon as needed. Remove the whole scotch bonnet if left whole to avoid over-spicing. If you prefer thicker texture, simmer a few minutes more to reduce liquid; for looser soup, add a little hot water or stock.

Prepare instant fufu

Bring 3 cups water to a rolling boil in a saucepan. Reduce heat to low. Sprinkle fufu flour into the water gradually while stirring vigorously with a wooden spoon until the mixture is smooth and elastic, about 3–5 minutes. Remove from heat, cover and let rest 2 minutes, then shape into balls to serve. If using pre-made fufu dough, warm according to package instructions.

Ladle the hot egusi soup into bowls. Serve with fufu on the side for dipping, or with rice, pounded yam, garri, or boiled yam as preferred. Garnish with extra scallion if desired.